Vegetarian Chicken Biryani

Delight in the flavors of this Vegetarian Chicken Biryani, a plant-based twist on the classic Indian favorite! Crafted with fragrant basmati rice, tender plant-based chicken, and a medley of aromatic spices like cumin, cardamom, and cinnamon, this biryani is layered with rich masala, creamy yogurt, and the freshness of mint and cilantro. A final infusion of saffron milk adds a luxurious touch, transforming this dish into a vibrant, flavor-packed masterpiece. Perfect for vegetarians and spice lovers alike, this recipe captures the essence of traditional chicken biryani while being completely meat-free. Serve it piping hot with raita or a fresh salad for a satisfying, showstopping meal that’s sure to impress!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 300 grams Plant-based chicken
• 2 large, sliced Onion
• 2 medium, chopped Tomato
• 1 cup Yogurt
• 2 tablespoons Ginger-garlic paste
• 2 slitted Green chili
• 0.5 cup, chopped Mint leaves
• 0.5 cup, chopped Cilantro
• 2 tablespoons Biryani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin seeds
• 2 Bay leaves
• 4 Cloves
• 1 Cinnamon stick
• 4 Cardamom pods
• 2 teaspoons Salt
• 4 tablespoons Vegetable oil
• 10 Saffron strands
• 0.25 cup Warm milk

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

Heat 2 tablespoons of oil in a large pan over medium heat. Add cumin seeds, bay leaves, cloves, cinnamon, and cardamom. Sauté until fragrant.

Step 3

Add sliced onions and cook until golden brown, about 8-10 minutes.

Step 4

Stir in ginger-garlic paste and green chilies, and sauté for another 2 minutes.

Step 5

Add chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft and the oil begins to separate from the masala.

Step 6

Add plant-based chicken pieces. Stir well to coat them in the masala mixture. Cook for about 5-7 minutes.

Step 7

Mix in yogurt, mint leaves, and cilantro. Allow it to simmer for 5 minutes. Remove from heat and set aside.

Step 8

In another pot, bring 8 cups of water to a boil. Add drained basmati rice and cook until the rice is 70% cooked, approximately 5-7 minutes. Drain the rice.

Step 9

Layer half of the partially cooked rice over the plant-based chicken mixture. Sprinkle half of the soaked saffron milk over the rice.

Step 10

Add the remaining rice and saffron milk, layering over them. Cover the pan with a tight-fitting lid.

Step 11

Place the pan on a low flame and let the biryani cook in its own steam for about 15-20 minutes.

Step 12

Gently fluff the rice with a fork, mixing carefully to combine. Serve hot with raita or salad.

Nutrition Facts

Serving size	(1873.1g)

Amount per serving	% Daily Value*
Calories	2120.1

Total Fat 87.2g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 33.9g
Cholesterol 19.7mg	0%
Sodium 9163.1mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 43.0g	0%
Total Sugars 61.9g
Protein 100.3g	0%

Vitamin D 142.1IU	0%
Calcium 1345.7mg	0%
Iron 28.6mg	0%
Potassium 4204.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 18.0%

Carbs: 46.8%